Did you know ?
Chia contains 2 times more protein than other seeds, 5 times more calcium than whole milk, 2 times more potassium than bananas, 3 times more antioxidants than blueberries and 3 times more iron than spinach , in addition to high amounts of omega 3 essential fatty acids.
It is also a source of magnesium, manganese, copper, niacin, zinc, and other vitamins.
Its protein is complete and provides all the essential amino acids in an easily digestible form. It is also a source of soluble fiber. The seeds absorb water (9 to 12 times their weight in water) and create a mucilaginous gel.
Due to their high antioxidant content , the seeds stay fresh and edible for longer.
A little botany ...
Seeds of Salvia hispanica L. , a plant of the Salvia genus of the mint family (Lamiaceae). It blooms between July and August and its flowers give birth to a fruit whose seed is rich in mucilage, starch and oil .
The most well-known varieties of chia seeds are the black seed and the white seed. They are very similar, the only difference being that black chia seed has an additional antioxidant known as quercetin (flavonoid) .
Origin
The term chia derives from "chiyan" designating the sage Salvia hispanica in Nahuatl, the Aztec language. Chia was a staple food for the Mayans and Aztecs, not only used as food, but also as an offering to the gods and as a base oil for body and decorative paintings.
